Guest Post featuring Microplane: Mini Coconut Key Lime Pies | Blissful and Fit
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Guest Post featuring Microplane: Mini Coconut Key Lime Pies

Cooking Tool of the Month – Microplane 

Today’s guest post comes from the sisters of Sketch-Free Vegan Eating. These ladies make my kind of vegan food; good for you, easy, and delicious! They also understand how awesome it is to have a Microplane Zester!. Enjoy! 

We are so happy to be showcasing one of our favourite kitchen tools, the Microplane Zester. We use ours to grate ginger, zest oranges, lemons, limes, and even to grate chocolate on top of desserts. Some of our most beloved sweet treats include citrus zest such as these Rustic Lemonhead Oat Bars, or our No-Bake Orange Pistachio Cookies.

You may have seen lemon, or orange flavour extracts out there, and while these are good for convenience sake, we must stress that there is nothing comparable to freshly grated zest! So grab a Microplane Zester and start adding zest to your pasta dishes, cookies, desserts, soups, and salad dressings.

We used to be absolute fiends for Key Lime Pie, its tart, sweet flavour and silky smooth texture was such a treat in the summertime. Now, since adopting a healthier lifestyle we’ve learned to make it without the excess sugar and fat while still keeping the lip-smackingly delicious creamy key lime flavour!

These mini pies are perfect for a late night summer treat, they’re even healthy enough for breakfast!

Mini Coconut Key Lime Pie, raw/vegan/fast

Mini Coconut Key Lime Pies

Makes 2 mini pies

Crust:

6 tablespoons ground almonds

6 tablespoons shredded unsweetened coconut, ground up finer

2 tbsp agave nectar

Pinch of salt

Filling:

1 large avocado

1/4 cup coconut cream (the cream that settles on top of canned coconut milk)

Juice of 1 lime

1/4 tsp vanilla bean powder

Zest of 2 limes

Stevia extract, to taste

Preparation

Combine ground almonds, coconut and salt together in a medium bowl. Add syrup and combine until a dough forms. Line two 4 inch small tart pans with the dough so that you have two pie shells, freeze until firm. To make the filling combine all ingredients in a food processor and process until creamy and smooth. Spoon filling into pie shells and chill in the fridge until set. Top with toasted coconut.

Doesn’t this pie just look perfect for summer? What are your favorite pies to make in warm weather? Share a link with us to your favorite recipes!

Jaclyn and Jenn Enchin are twin sisters who are the authors of Sketch-Free Vegan Eating, a vegan blog chronicling unique, and innovative recipes. They try their best to use unprocessed, low sugar and gluten-free ingredients so that those following restrictive diets can use their recipes without compromise. Besides cooking up a storm in the kitchen, they are the site moderators of Health Freak Food while also attempting a musical theatre career.

 

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Posted in Cooking, Recipes on 05/11/2012 08:00 am
 

6 Comments

  1. These look so good. My church is doing a food challenge using the ingredient avocado and I think I'll make these!

    Reply

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